- Bachelor's or related culinary degree with 4 years of industry or related culinary experience.
- Minimum of 2 years experience in a high volume food production and merchandising.
- Background in High-Profile restaurants, hotels, and/or resorts a plus.
- Well-organized, with proven ability to meet timelines and show results through initiatives.
- Excellent interpersonal, communication and listening skills.
- Excellent and ethical vendor-partnership skills with knowledge and experience of sourcing unique and new products.
- Provides an "out of the box" approach to business. Able to infuse new ideas, systems and programs to achieve objectives.
- Good analytical and problem-solving skills. Is resourceful.
- Positive, optimistic, enthusiastic and self-confident attitude.
- Operates calmly and proactively in stressful and difficult situations
- Communicates and interacts professionally and respectfully with guests and all levels of the organization
- Must be able to lift 40 lbs and push/pull carts weighing 150 pounds.
- Must be able to speak, read, write, and understand English and speak distinctly and persuasively to others
- Highly competitive salary within the industry
- Health insurance: Medical, Dental and Vision
- Company-paid Life and AD&D Insurance
- Additional Life, Cancer and Accident and Disability insurance available
- 401(k) Retirement Account
- Vacation time, Personal days and Birthday off - with a Birthday Cake
- Store discounts and specials
- Full time work week available and a great work/life balance
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Sous Chef - Dallas, United States - Eatzi's
Description
Job Description
Job DescriptionEatzi's Market & Bakery
Hiring: Sous Chef
Location: Dallas, TX
As an integral part of our team, your commitment involves actively supporting and embodying our company culture, adhering to established standards, and following policies and procedures. Your role encompasses overseeing the comprehensive production of all pastry goods for the market, spanning cookies, brownies, breads, cakes, puddings, pastries, and desserts. This includes the crucial aspects of ordering and managing inventory and providing effective supervision and management of the Pastry Players. Your leadership extends to constant training, scheduling, and managing labor costs, ensuring the quality and consistency of all pastry production. Standardizing recipes is a key focus to guarantee uniform quality. Beyond production, maintaining a safe, organized, and clean kitchen is imperative. You are accountable for the cost of goods sold within the Pastry Department, and your commitment to meeting attendance guidelines while adhering to departmental and company policies is paramount. Creating and sustaining a positive work environment within both the pastry department and the broader market is a central aspect of your role.
Required:
Offered: